Veganism is a lifestyle choice renowned for its many health benefits and for helping to improve the well-being of our planet. Exploring vegan alternatives can be quite the adventure; surprising textures and colourful ingredients. Here, you will find a trilogy of recipes rooted in Mexico, Dubai and France, crafted by our expert chefs at Jumeirah Mina A’Salam, Jumeirah Beach Hotel and Jumeirah Al Qasr. Unearth unique flavour combinations that will tantalise all taste buds - whether you’re vegan or not.

Watermelon ceviche with passion fruit jalapeno emulsion, mango salsa, chilli oil

 

“Ceviche is one of the most recognised seafood dishes in Mexico, and therefore we felt inspired to develop a vegan version” explains chef Jorge Rodriguez, Executive Sous Chef at Tortuga, Jumeirah Mina A’Salam. “Compressing watermelon enhances its flavour and makes it look like raw tuna when plated. This vegan ceviche is infused with the tropical flavours of passion fruit, mango and a Jalapeno warmth – ingredients widely consumed in Mexico – creating an innovative alternative for vegans who adore ceviche.”

Ingredients

150 g Australan watermelon
60 ml passion fruit ceviche base
15 g jalapeno
10 g coriander leaves
5 ml chilli oil
3 g chilli powder
3 g Maldon sea salt
20 g mango (brunoise)
5 g sliced coriander
5 g red chilli

Passion fruit ceviche base:

60 ml freshly squeezed lime juice
250 g fresh passion fruit pulp
15 g serrano chile
20 g honey
6 g sea salt
30 g olive oil
Yield (serves 5 portions): 300 ml

Watermelon sashimi:

Cut the watermelon into sashimi blocks.Vacuum-pack the watermelon at high pressure.
Chill the watermelon in the refrigerator.

Passion fruit ceviche base:

In a blender, combine the first five ingredients.
Emulsify the ingredients with corn oil.
Add rectified salt if needed.
Fine strain the mixture.
Chill the mixture immediately.

Mango salsa:

Mix the mango, coriander, and red chilli.

Plating:

Slice the watermelon into sashimi shapes.
Place 7 slices of watermelon over the plate.
Add 60ml of passion fruit ceviche base to each plate.
Top each watermelon slice with mango salsa.
Add a slice of jalapeno and coriander leaves to each slice of watermelon.
Drizzle chilli oil over the dish.
Dust chilli powder over the dish.
Serve the dish very cold.

Wild rice salad with char-grilled sweet corn

“This recipe is one of my favourites,” explains Chef Kimberly Semmons of Fika, Jumeirah Beach Hotel. “It is symbolic of what any sustainable dish should be: low carbon footprint, full of flavour, great for your body and packed with nutrients.”

Ingredients:

100 g cooked wild rice
50 g diced avocado
50 g diced ripe mango
5 g sliced spring onion
15 g local rocket leaves
10 g local watercress
15 g chopped pickled ginger
5 g toasted sesame seeds
5 g popped wild rice
10 g tarragon
10 g zaatar leaves fresh
10 g seaweed
30 ml yuzu dressing (see recipe below)

Method:
Toss and combine all ingredients in the bowl with yuzu dressing.
Place in a salad bowl and garnish with popped rice, sesame seeds and spring onion.

Yuzu Dressing: 1 litre
1 l soya sauce
1 l mirin
500 g white sugar
100 g chopped garlic
100 g chopped spring onion
100 grams chopped coriander
20 grams chopped red chilli
150 ml sesame oil
400 ml yuzu juice
5 grams xantan

Method
In a mixing bowl, mix all ingredients, reserve for the future.

Grilled Corn:
Marinate the Sweet Corn with salt, pepper, thyme, and olive oil.
Grill over charcoal, slice the kernels off and serve with the salad.

Guilt-free orange polenta, red berries, and lemon sorbet

 

“This dessert was originally made for my sister who is vegan and was struggling 15 years ago to find a nice vegan dessert, whether at home or in a restaurant” explains chef Kim Joinie Maurin, Executive Chef at French Riviera and French Riviera Beach, Jumeirah Al Qasr. “That was the inspiration behind this dessert, pairing her favourite fruits as well as polenta – which is gluten free, full of vitamins, low in calories and high in protein.”

“At home we used to change the texture of the polenta – from soft like a porridge, to crispy – to emulate a tart, the same way we do here at French Riviera. We have elevated this house dessert with raspberry coulis, refreshing mint and our lemon sorbet – but you can tweak it to suit your favourite sorbet.”

Orange polenta:
405 g orange juice
23 g sugar
54 g yellow polenta

Method
Place the orange juice and the sugar in a small pot over a medium heat to dissolve the sugar. Continue mixing until it starts to boil, and add the polenta in batcher, mix.
Turn the heat to medium/low while constantly stimming to cook the polenta.
When the polenta is cooked, remove from the fire.
Spray pan coating on the prepared mould and transfer the polenta mixture into a piping bag to pipe it into the mould.
Use a small spatula to even out the top. Let it cool down and keep in the fridge.
During the service, remove the polenta from the mould and transfer into a metal tray. Sprinkle demerara sugar on top and lightly caramelise with the torch.

Strawberry/blueberry coulis:
50 g strawberry puree
25 g blueberry puree
10 g sugar

Method
In a small pot, put all of the ingredients together and stir over a medium heat to dissolve the sugar and thicken the mixture.
Remove from the heat and let the mixture cool down.
Transfer into a small container and chill.

Berry mix, for 4 portions:
60g fresh strawberries diced in 1 cm cubes
40g fresh raspberries sliced in 1 cm size
40g blueberries sliced in half
½ orange zest
½ Lemon zest
1 Mint leaf, cut into small squares
A touch Olive oil

Sorbet base:
250 g water
150 g sugar
75 g glucose powder
3.5 g stabiliser

Method
In a pot, warm up the water over medium heat until it reaches 40’C. In another bowl, combine the sugar, the glucose powder, and the stabiliser mix.
Add the sugar in a batcher to the warm water and keep on medium heat. Stir after each addition to properly dissolve the mixture.
Remove from the fire and let it cool. Keep aside.

Lemon Sorbet:
250 g lemon juice
250 g sorbet base

Method
Combine the two ingredients in a deep container and use a hand blender to mix nicely.
Leave to chill overnight, then freeze.

Garnish for 1 portion
35 g fresh red berries (strawberries, blueberries, raspberries)
5 g strawberry/blueberry coulis
Mint leaf for decoration
Gold leaf for decoration
Espelette pepper
Maldon salt